Gladys restaurant in Edgewater puts plants on a silver platter

Crafting the cuisine are chefs Rocky Hunter and Dave Grant, who hail from Fruition and Watercourse Foods, respectively.

Why it matters: The single biggest way we can reduce our carbon footprint is to eat plant-based food rather than meat and dairy, research shows.

What to try: The menu changes regularly, but if you catch it now, get the creamy squash bisque with fiery red curry oil ($6), whipped potatoes with smoked cabbage and crispy fried onions ($7) and the beans and grains dish with dreamy dollops of sour cream atop pan-roasted delicata squash ($11).

What they're saying: "We want to serve food that evokes the spirit of Grandma's hospitality," Hunter, whose grandmother is named Gladys, said in a statement.

• "The dishes are meant to reflect what's good, here, & now," the business' website reads.